Directions

1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

2In large bowl, break up cookie dough. Stir or knead in ground almonds until well blended. Shape dough into 24 (1 1/4-inch) balls. Press 1 ball in bottom and up side of each muffin cup, pressing slight rim above top.

3Bake 15 to 18 minutes or until edges are golden brown. Immediately press 1 candy bar into center of each cup. Let stand about 5 minutes or until chocolate is slightly melted. Sprinkle top of each cup with chopped almonds; press lightly. Cool completely, about 30 minutes. Remove cookie cups from pan. Sprinkle with powdered sugar.

% Daily Value*:

Exchanges:

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

2In large bowl, break up cookie dough. Stir or knead in ground almonds until well blended. Shape dough into 24 (1 1/4-inch) balls. Press 1 ball in bottom and up side of each muffin cup, pressing slight rim above top.

3Bake 15 to 18 minutes or until edges are golden brown. Immediately press 1 candy bar into center of each cup. Let stand about 5 minutes or until chocolate is slightly melted. Sprinkle top of each cup with chopped almonds; press lightly. Cool completely, about 30 minutes. Remove cookie cups from pan. Sprinkle with powdered sugar.